Y UCOPY MMY FREE
Issue 5.11 Nov / Dec
FOOD. DRINK. LIFE
LIVING IN COLOUR FOR THE LOVE OF TEA The adventure of tea drinking
SUNSHINE RECIPES 3 recipes perfect for bright days
ICE- CREAM ATTRACTIONS Popsicles & homemade ice- cream Yummy. Food. Drink. Life
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TRIBUTE
The Final Chapter in Jaini’s Diary In memory of our friend and fellow foodie, Jaini Shah Her powerful copywriting and work ethic was a force to be reckoned with. She radiated positivity and championed all of us in the creative space. Jaini’s contribution to the ‘blogosphere’ can not be quantified into words but her impact will always be felt. From her articles in magazines to her personal journey on her blog Jaini’s Diaries, she managed to captivate and inspire her audience with humour and sheer perseverance. We lost a dear friend & colleague but through her, we gained a deeper understanding of Eliud Kipchoge’s infamous saying, “No Human Is Limited”.
We miss you Jaini. Your light will shine on forever.
5:11 NOV / DEC
YUMMY VOL.5.11 PUBLISHED BY EATOUT ALL RIGHTS RESERVED
CONTENTS IN THIS ISSUE
27
AND MORE... 31 46 13 49
On the Menu: Sunshine recipes Sweet Spot: Popsicles Eating with: Mohamed Awale Drink Picks: Summer wines
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FINGER ON THE PULSE 8 14 10 23
News and Events: News Feed New Experiences: New On The Block Lazy Cook: Home- made ice- cream Dormans Corner: Take a break
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FEATURES 39 42 25 26
The Art of: Tarts Feature: Summer teas Yummy focus: Kampi Kitchen Home Grown: Victoria Sponge cake
37 @YummyAfrica
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@YummyMagazineAfrica
Yummy. Food. Drink. Life
/YummyMagazineAfrica
EDITOR’S NOTE
CARVING
Out time
R
ecently, a few workmates and I visited a new wine bar called Two Grapes - Wine & Friends. It was a chance for us to bond, lend a friendly ear while also reviewing the wine bar. With their comfortable space, we were able to wind down, eat and talk. Taking time in our busy week to talk and take a breath. I am always taken aback when the people I work with turn
from professional, efficient work partners to friends who have lives and struggles that I can relate to. I’m thinking about the possibility of me skipping on times like these and missing the chance to have a
sanaajabeen
human conversation. The small things that don’t seem too important until they are. In the last month, friends have been lost and bad news has been shared around, but like always, the world continues turning and we’re left to gather whatever lessons we can and do with it what we will. That’s where time comes in. Time to pause, breathe and take a moment. It could be a moment to be with friends, a moment to yourself, a moment to appreciate a meal or a moment to be grateful. With the year coming to an end, it always feels like time is rushing, but it’s not. Even in our hurry to end the year, this is the time we have so we might as well as use it the way we want. So in that line of thought, we’re carving out time (and content) to appreciate the wild and unpredictable Kenyan November. All of us here at Yummy dug deep down into our emotional souls and picked what we loved about this time and this magazine is what we got: Colour, life, ice cream, cake, tea, jam and so much more. The childish happiness that we still carry with us and pull out only when we need it. Our hope is that these recipes and stories of happiness and passion bring out the best in you as well, dear reader. In this issue, Sarah Saleheen from Boho shares her 3 favourite sunshine recipes, and Juliet Kennedy shares her recipes for the classic Victoria Sponge. For you ice- cream lovers, our staff writer Lucy tries her hand at homemade ice cream and J Mwai shares her top popsicle choices. We’ve also got stories from Kampi Kitchen and a quick look at Tisanes from Sophie Grant, as well as Summer Teas that we’re currently in love with. It’s going to be quite a read so heed my advice, take some time and flip through the pages!
Sanaa Mughal MANAGING EDITOR
MANAGING DIRECTOR: Mikul Shah GM YUMMY MEDIA: Joy Wairimu MANAGING EDITOR: Sanaa Mughal STAFF WRITER: Lucy Munene CONTRIBUTORS: Juliet Kennedy, Ekta Patel, JMwai, Sophie Grant, Jessica Jensen, Sarah Saleheen PHOTOGRAPHY: Namuks, Ekta Patel,
ON THE COVERLIVING IN COLOUR Shot by Namuks Cover shot from Boho Eatery
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Kenyan library, Brian Siambi, Paul Otieno, JMwai DESIGN: John Njoroge, Brian Siambi DIGITAL TEAM: Fred Mwithiga, Anthony Mbugua, Faith Kanja, Abraham Kiptanui SALES, MARKETING & OPERATIONS: Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel, Wambui Maina, Ekta Patel, Ruth Wairimu IT: Erick Kiiya SALES INQUIRIES: 0726 097 486 EMAIL: info@Yummy.co.ke PRINTED BY: Ramco Printing
YUMMY
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NEWS FEED
KOROGA FESTIVAL 28TH EDITION Fun-tastic! The 28th edition of this amazing festival is back. Celebrate African music, food, art and fashion in a unique concert. Koroga, which is Swahili for ‘mix’, is truly a mix of brilliant and diverse local talent while still attracting leading artists from all over the world. Expect captivating performances from the likes of Nviiri the Storyteller and prepare to have a good time! BOMAS of Kenya 30th November- 1st December
HAND-CRAFTED IN KENYA TRADE FAIR Shopper’s paradise Bigger and better! These are the words that can be used to describe this boutique pop-up market’s latest edition. Over 100 vendors will be selling handcrafted products from food, drinks, apparel, décor and so much more! Your family will love this as there will also be activities such as CrossFit and basketball. The Hub Karen 29th November
NAIROBI COCKTAIL FESTIVAL Drink till the last sip! Believe us when we say we’ve been waiting for this festival just as you have! Get to sample 40 cocktails from the best mixologists in Nairobi as well as delicious food pairings. You can also expect non-stop music at 2 stages plus VIP ticket holders get a massage, a detox, an exclusive after-party, a branded limited edition gift and more!
Dari Restaurant, Karen 29th November- 1st December
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NEWS FEED
SANKARA 2019 WORLD LUXURY AWARD Luxury in the city Sankara Nairobi, Autograph Collection has been named the 2019 Luxury Boutique Hotel in the African continent at the 2019 World Luxury Hotel Awards. The awards took place at the Arctic Treehouse in Finland and it was the thirteenth event of its kind with more than 300 guests from around the world in attendance. Sankara Nairobi lies in the city’s epicentre of commercial, retail and entertainment quarter and boasts quintessential Kenyan charm and hospitality.
KBL UNVEILS CHRISTMAS GIFTING CATALOGUE ‘Tis the season of giving! Kenya Breweries Limited has unveiled a 30-page gifting catalogue informed by a KBL Gifting Survey Report conducted in July 2019. The catalogue which will be available on the KBL website, social media and selected outlets, aims to guide people on selecting the ideal gift based on pedigree, origin story, blend and price. The catalogue will also include discounted alcoholic beverages from the KBL portfolio bundled with unique souvenirs.
MORE NEWS
BARISTA & CO.’S NEW SARIT CENTRE OUTLET
NUTS ABOUT NUTRITION BOOK LAUNCHED
RADISSON ARBORETUM’S FIRE LAKE RESTAURANT
From cinnamon spiced lattes to French toasts with home-made strawberry jam, your mornings will never be the same again. Barista & Co, a speciality coffee shop and roaster have now opened a new branch. Visit their new outlet at Sarit Centre in Westlands.
Nutritional therapist and therapeutic chef Heather Cuthbert recently launched a new cook book, ‘Nuts About Nutrition’. The book has amazing nutritional recipes that are easy to prepare. You can order the book on www.nutsaboutnutrition.co/
Don’t miss out on brunch at Fire Lake restaurant located at the newly opened Radisson Blu Arboretum because it’ll be a treat worth your trip there. Try the Tomato Mozzarella skewers, American fire-grilled steak and barbecue and more.
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LAZY COOK
10 MINUTE ICE CREAM You probably read the title and thought that it’s impossible right? Well, I’m here to prove you wrong. This ice cream requires minimal ingredients and one of them is your hands. Making this ice cream requires a bit of shaking but that’s great news because once you’re done working out your arms, you can recharge with a scoop (or three) of this homemade creamy goodness! INGREDIENTS: • 1 1/3 cup raw pecans/almonds, roughly chopped • 1/4 cup unsalted butter • 2 cups heavy cream • 1 1/2 tbsp. sugar • 1/2 tsp. vanilla extract METHOD: 1. In a small skillet, melt butter. Toast pecans/almonds until lightly browned, 5 to 6 minutes, then remove from heat and cool completely. 2. Pour cream, sugar, vanilla and salt into a mason jar and secure tightly with a lid. 3. Shake the mason jar until the cream thickens and almost doubles in size. It should take 4 to 5 minutes, be opaque and easily coat the back of a wooden spoon. 4. Freeze for 3 hours up to 24 hours. 5. When ready to serve, top with toasted pecans/almonds and enjoy.
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Written and Photographed by Lucy Munene
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Y E A T I N GY UWMI M TH it would take time but I started having Photograph by Brian Siambi
custom bags. From there, I think he realised how interested I was in this whole thing so fast forward 2 years and he stopped that business to focus on shoes and he asked me if I was interested in starting up something because he was going to help me with starting up something.” Suave is a brand that upcycles second-hand clothes and turns them into functional items and I discovered that it started more out of necessity than anything else. “I am passionate about upcycling because I grew up in the whole second-hand sector, I love thrifting and I love clothes. Initially, we used second-hand clothes because we were broke and you start asking questions about where it all goes. After going to Gikomba and realising the amount of waste that happens you talk to people and ask them what happens if an item isn’t bought after some time it ends up somewhere and clothes keep coming every single day so by taking some of those clothes we sort of contribute to it not going to waste. We might not be able to do it on a large scale but its the effort that counts.” This has worked quite well because each bag is unique so I had to find out what the logic behind picking each fabric is.
CONVERSATIONS WITH MOHAMED AWALE This month, Lucy Munene, sits down with Suave Kenya owner, Mohamed Awale to talk bags, thrifting and hidden food spots at the iconic K1 Klubhouse.
I
“We prefer working with larger items so anything from a size 34-50. Certain materials work and others don’t, for example, we can’t use silk because it’s not a durable as denim and we can’t use white denim because it would get dirty too fast. These days the traders even know what our tastes are so out of everything they don’t sell they collect the good stuff and call us, there is a chain so the
f you haven’t already heard of Suave then
where guys would actually think I was the
shops in town get the premium stuff. Also,
let us introduce you to a brand that is
delivery guy because I was all over
there are a couple of EPZs in Kenya and we
making an effort to save the environment
the place.”
upcycle their leftover material or offcuts by
one bag at a time. This Kenyan bag brand
It’s not every day someone decides to
using it to line the insides of our bags and
which started as a small idea in owner
wake up and make bags for a living but
Mohamed Awale’s mind is well on its way to
Mohamed laughed as he described how it
becoming iconic which is why we decided to
all began.
dug into 4 different plates that included
have this particular meal at an equally iconic
“I just started liking bags somehow. In
mukimo croquettes, dry fry kienyeji chicken
spot: the K1 Klubhouse.
university, I would go to Ukambani and buy
and more while talking more about his love
bags then keep on changing them every now
for food and his passion for restoring cars.
“Suave was a side thing for only six
make them more durable.” At this point, the food arrived and we all
months after which I quit my job and started
and then. At the time a cousin of mine had
focusing on it. When that happened, I started
a workshop where he would make leather
Read the full interview on the future of
doing everything like buying things, working
bags. Because he was working with leather,
Suave and vintage stores on
sometimes even stitching, cutting and
I used to go to ask whether he could make
www.yummy.co.ke.
selling. I think I remember a couple of times
me this kind of bag or a different kind and
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NEW ON THE BLOCK
Fusion at DJC Kitchen African, Asian, Fusion Food, Cocktails There is no shortage of restaurants in town but it can be a bit of struggle if you’re looking for a good bowl of noodles to enjoy. DJC Kitchen is here to fill that gap with their extensive menu that offers East Asian fast food classics such as sweet and sour chicken, spring rolls and dumplings. The decor is modern with the addition of small potted plants and warm lighting that will make you feel right at home as you take a break from the hustle and bustle of the CBD. Next time you’re on Koinange Street, pop in for breakfast, lunch or take a break from their traffic and enjoy their happy hour where they serve cocktails just as delicious as their food. DJC Kitchen is open 7 days a week from 7.30am to 12 Midnight
Healthy Eating at Roro’s Vegan & vegetarian options, New on the block, Casual dining Nairobi continues to impress with new restaurants, popping up at every corner. For healthy eaters who often look for more variety and tasty options comes Roro’s, an Instagram restaurant now turned actual restaurant located at The Sarit Centre, Lower ground floor. Roro’s is known by their loyal fanbase for having a healthy menu that you can rely on and a kitchen
Brunch at Blue Door Hot spot, Good for groups, Sports bar Night club, beer garden, restaurant, sports bar and now, brunch spot. Blue Door is quickly becoming the top spot for people looking for good food and a good time. With a wickedly cool ambience, high ceilings and perfect Instagram lighting, Blue Door has little nooks for every dining moment, no matter the day of the week. In addition to their club status, Blue Door recently launched their Sunday Brunch in their beer garden, surrounded by a buffet, a large TV and red benches that are perfect for brunch among friends. Blue Door is open everyday from 1PM till late
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that is transparent with the ingredients and process they use, judging by their open space. Owned by Nanzia who created Roro’s as a way to fill the need for more healthy options in the Nairobi dining scene, in their menu, you’ll find salads, non - dairy smoothies, Buddha bowls, Smoothie bowls, wraps and more. Roro’s is open Monday to Friday from 9am to 8pm & Saturday to Sunday from 10pm to 6pm.
NEW ON THE BLOCK
Cosying up at Two Grapes - Wine & Friends Wine bar, good for groups, Outdoor dining Every time a wine bar opens, an angel gets their wings, or at least it feels like it. Two Grapes - Wine & Friends is a new wine bar located in Kilimani and is owned by two friends who love their wine and wanted a space for people to drink their favourite drink and enjoy quality tapas. Monique and Coralie, the said owners of Two Grapes have created a cosy and creative space with furniture and a menu that is designed to allow people to relax into their conversations, literally lean back and enjoy their time. In their menu, you’ll find wines from all over the world and a Tapas menu inspired by the two friends shared experience of Belgium, Kenya and Rwanda. Their tapas menu included items such as Belgian fries, Caramelized plantains, Blini Mbili and more. Two Grapes - Wine & Friends is located on George Padmore Road next to Saint Nicholas Kindergarten and has a happy hour on weekdays from 4 to 7 and on Weekends from 1pm to 7pm.
Late Night with Balkan Grill House Fast Food, Budget-friendly With the introduction of Balkan Grill House, a fusion between Croatian cuisine and fast food, Nairobians can expect a little bit more fun with their favourite fast food choices. In their menu, you’ll find homemade sausages, secret spice burgers and so much more. What stood out for us is their homemade bread and their range of Cevapi’s. Better yet, Balkan is perfectly situated on Mpaka Road and is open late on weekends, which means your late-night meals after clubbing is sorted. Balkan Grill House is open 7 days a week from 11am to 10pm Yummy. Food. Drink. Life
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YUMMY
BREWERY
Bila
Shaka
IPA
BIA PORINI HAND-FORGED IN KENYA
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REALLY NICE BEER
C O N S C I O U S FYOUOMDMI E Y
Beetroot 3 ways I don’t like beetroot. It’s eerily like blood and though I love vampires in fiction, the whole red-stained fingers and surprises in the bathroom aren’t something I love. Before you turn the page, there is a BUT coming. But, sometimes, I stumble upon recipes and meals that turn things I don’t like into tolerable, maybe tasty things. So, here are the 3 things you can do with beetroot that look good, taste good and most importantly, remove the scary part of beetroot. Written by Sanaa Mughal
BEETROOT RELISH
BEETROOT & FETA SALAD
Perfect in sandwiches and burgers, this
Who would have thought about this
relish needs little prep work and can
combination? Made with a simple lemon,
all be put in one pot to cook. You’ll need
olive oil, garlic, cloves and pepper
finely chopped beetroot, chopped orange
vinaigrette, mixed with roughly chopped
flesh, one orange rind, two bay leaves,
beetroots, feta cheese and parsley.
brown sugar and one onion.
BEETROOT CRISPS Listen, healthy crisps are crisps too! Finely sliced beetroot mixed with a sprinkle of olive oil and salt, then baked slowly. Find all these recipes on Yummy digital
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B R O W N ’ S F OYOUDM M CO Y
BROWN’S MASON JAR BLUEBERRY CHEESECAKE CRUMBLE Prep Time: 10 minutes Cooking Time: 30 minutes Serves: 2 - 4 INGREDIENTS
Summer Picnics
WITH BROWN’S FOOD CO What better way to celebrate the sunny summer season than a picnic? Here are two fun ways you can create your very own mason jar picnic!
BROWN’S MASON JAR MICROGREEN SALAD WITH GRAPES, CANDIED WALNUTS & CHEVRE CHEESE Prep Time: 15 minutes Makes: 2 mason jars INGREDIENTS • 1 Brown’s Chevre • 2 cups micro greens, washed & drained • 1 large bunch red grapes • 1 cup walnuts • 1 tablespoon olive oil • 1 tablespoon honey • 1 teaspoon brown sugar • A few sprigs of rosemary • A few tablespoons of balsamic glaze • Mason Jars to serve THE HOW: 1. Grapes: Preheat oven and place on the grill setting, drizzle grapes with olive oil and
broil for 10 minutes until soft and slightly brown. Allow to cool. 2. Candied walnuts: Combine walnuts with honey and sprinkle with sugar. Place in a baking tray & bake in the oven at 200 degrees Celsius for 10 – 15 minutes. Allow to cool. 3. Assembly: To assemble, crumble goats cheese at the bottom of the mason jar, followed by some microgreens. Drizzle with balsamic glaze and add some grapes and walnuts. Repeat another layer of cheese, microgreens, balsamic, grapes, walnuts. Garnish with microgreens and a drizzle of balsamic & serve.
Crumble Layer • 180g all-purpose flour • 100g brown sugar • 100g Brown’s salted butter, cold Blueberry Jam • 300g fresh blueberries • 100g caster sugar • 1 teaspoon lemon juice • 1 vanilla pod Cheesecake Layer • 110g Brown’s mascarpone • 100g Brown’s cream cheese • 1 cup double cream • 4 tablespoons icing sugar • 1 teaspoon lemon juice • 1 teaspoon vanilla essence THE HOW: 1. Crumble layer: combine all ingredients and pulse in the food processor to a breadcrumb consistency. Pour into the lined baking tray & bake in the oven at 180 for 10 minutes, until brown & crunchy. Set aside to cool. 2. Blueberry jam: Place ingredients in a pan over low heat & allow sugar to melt, stirring every few minutes. Once sugar has completely dissolved, mash berries and increase heat to a rolling boil for 10 – 12 minutes, stirring with a spoon frequently to prevent the jam from sticking to the bottom. Allow to cool completely. 3. Cheesecake layer: combine all ingredients and whisk until thoroughly mixed, light & fluffy. 4. Assembly: Spoon a few tablespoons of the crumble layer into the mason jar followed by the jam & then cheesecake mixture with a few fresh berries. Repeat twice, topping the jar off with some crumble. Refrigerate for an hour before serving.
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T R I E D & TYAUSM TM ED Y ABOUT THYME They say alfresco dining experience makes the food taste fresher and better, and this restaurant is exactly the ultimate spot for it. Intimate dining in a leafy, secluded area of Westlands, this place is gorgeous. Tables are shaded with sizable umbrellas, seasonal flowers on the pathway and trees supply more shade- and more natural beauty. Good food and drinks can be enjoyed in this tranquil setting, with friendly staff, and well-prepared dishes from around the world. It caters for all taste with a wide range of vegetarian dishes and desserts. While browsing through the menu I couldn’t resist my sweet tooth and ordered their pancakes-bananas, coconut, passion fruit sauce, that’s found on their Sunday brunch menu. Looked good and tasted even better. It’s cosy ambience that is perfect for ABOUT THYME
SUN & DINE
be going back for their desserts. CARNIVORE Carnivore is the ultimate ‘beast of the feast’. The restaurant is known for its exotic meat selections that include crocodile,
Written by the @TheKenyanFoodNerd
W
romantic dates and chill outs. I will definitely
ostrich and camel and other meat that is
hen the clouds clear after a
Unusual, unexpected, enchanting, words
long, dreary rainy season,
fall short when describing the extraordinary
most of our thoughts turn
garden that adorns this restaurant. Tinted
to enjoy the great outdoors.
with greenery, the restaurant offers a wide
We start planning camping trips, hiking
variety of seafood, choma platters and
excursions, and weekends at the coast. If
vegetarian dishes, opens for breakfast from
we can’t spare the time away to embark on
6am through to 10pm.
extended getaways, chances are high that
Tamambo is located on Karen road away
we will at least initiate going for outdoor
from all the town hustle and traffic. You can
lunch seating’s where the birds are chirping,
either choose to dine at any of their gardens
the trees are swaying and the flowers are
areas ie; the bar garden and the grogan
blooming.
garden- which is also ideal to cater for huge
As it turns out, eating outside is good for
events. On first Saturday’s of the month,
more than just a change of lunchtime
they have a flea market that invites local
scenery. It’s also good for your health
vendors, shops and has lots of kids activities.
towards lowering your stress levels and
On Sundays, they have a buffet that serves a
boosting your mood. The hubby and I usually
variety of cuisines and live cooking stations
prefer outdoor setting not just for the good
too. While there, we had a scrumptious
eats- though Epicurus knows that’s hugely
meal: chapakazi, a meat platter that
important- but also to enjoy our mealtime
included lamb chops, chicken & beef kebab,
in the soothing breezes and (to please our
ribs and wings. Vegetable sampler, that had
doctor) a nice dose of natural vitamin D.
cream spinach, Swahili beans, palak paneer
Here are my top 3 outdoor spots in Nairobi.
served with rice. Each of these splendid
roasted over charcoal and carved at your table. Apart from ‘all you can eat meat’, the Simba saloon adjacent to the main restaurant is a vibrant informal restaurant that incorporates children’s playground and a kids play zone, that’s essential for family lunches. While seated at their open-air restaurant we ordered the 1/2kg sizzling meat platter from their à la carte menu that included sausages, wings, ribs, beef fillet and drumsticks which were roasted and seasoned to perfection. A must place to visit for your afternoon meat cravings!
meals was exactly what we had hoped forTAMAMBO (KAREN BLIXEN COFFEE GARDENS)
well cooked, well flavoured. CARNIVORE
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D O R M A N S C YO UR M NM ER Y
Complete the word search and you might win a Dormans hamper! Email a snapshot of your answers to info@yummy.co.ke and social@dormanscoffee.com
AUDIO PODCASTS FROM KENYA (SHE SHAPES THE CITY) She Shapes The City is a platform celebrating women change-makers in cities around the world. These amazing women are solving the challenges that face their cities and communities. They are working in sectors as varied as health, aviation, opera and martial arts. They started in Nairobi, Kenya and after their success have now launched in Aarhus, Denmark. Listen to it on Apple Podcasts.
ONE DAY I WILL WRITE ABOUT THIS PLACE: A MEMOIR BY BINYAVANGA WAINAINA It’s never too late to write a classic which is exactly what Binyanvanga Wainaina did when he put pen to paper and produced this critically acclaimed book. Without a hint of pretentiousness, Binyanvaga takes you through what any middle-class Kenyan has experienced but paints a picture so vivid you will find yourself living his childhood with him and his multilingual and multicultural family. You will come out on the other side of this book with a firm appreciation for his story, a little bit of nostalgia and rediscover the wit and humour of this late Kenyan wordsmith.
KENYAN MUSIC (XENIA MANASSEH) Xenia is a rising voice in Kenyan music. The US-based artist writes her own music that is a mixture of bass-filled RnB beats and soothing neo-soul vocals. She recorded her first track in 2016 and this year she released a 6 song EP that will make you want to lie on a hammock and watch the clouds roll by. Listen to the Fallin’ Apart EP on Apple Music, Spotify, Amazon Music, Deezer and Youtube.
VIDEO KENYAN SERIES (MAISHA) This series will have you on the edge of your seat as you watch the drama unfold. The pilot episode begins with an assassination plot that introduces all the key characters who will have you invested in the story before the 15-minute mark hits. Grab a friend and two coffees because this series will leave you with a lot to talk about.
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YUMMY
UNITY MAKERS
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Y U M M Y YF UO M CM US Y
Jamming with KAMPI KITCHEN
Written by Jessica Jensen from Kampi Kitchen
K
ampi Kitchen lives by our Company Principles: It’s Fresh! It’s Local! It’s Homemade! We are based outside Nakuru, in fact, at Kampi Ya Moto. People often ask where our factory is and are sometimes surprised when we tell them everything is cooked in our home kitchen. Inspired by my Norwegian Mother-in-law, who came to Kenya when she was 13 years old, and who had lived through a war and a recession, I learned to use the things in my kitchen cupboard and launched into making preservative and pickles. I started out as a stay-at-home mum and housewife in Kitale, but needed a bit of my own pocket money, so made batches of marmalade for sale to friends and family and the local club. Things mushroomed quite a bit when we moved to Nakuru from Kitale and I was asked to supply marmalades, jams and pickles to a roadside vegetable shop using many of my Mother-in-law’s recipes, which we have modified and changed over the years to suit the ingredients we have available. Our first cook was not able to read, but she had a great talent for cooking and remembering, and passed her skills onto her sister who succeeded her in the
kitchen. We are now a team of four: myself, shopping, purchasing, planning and general management, and three ladies constantly slicing, dicing, stirring and testing to get it ‘just right’ and who put their passion and joy into every batch. We have worked together for many years and are linked through close family connections. Their health and welfare, and that of their families is a huge part of the opportunity for economic empowerment that Kampi Kitchen brings. Our products are made from locally grown fruit and vegetables and we strongly support this home market. It is very heartening and gives me great pleasure when neighbouring farmers ring and offer us some of their produce for sale: lemons, oranges, tomatoes, gooseberries, tree tomatoes etc. I have an interesting contact list on my mobile phone: Muthai Tomato, David Gooseberry, Ngugi Strawberry, Susan Matunda, Daniel Fruity to mention a few. I wonder what name they give to me in their phone book – Mama Mboga or Mama Mango perhaps? Sourcing our ingredients has taken me on some adventures over the years, through ‘downtown’ Nakuru looking for mustard seeds and spices in the Indian spice shops,
fruit and vegetables in the markets and roadside wheelbarrows, and picking from friends gardens. One of Kampi Kitchen’s goals is to be able to offer practical advice to the producers, working towards more organic farming techniques in order to create a healthier and better yield and I think the farmers are becoming more aware of the dangers of using chemicals on their produce, and the health hazard that this is becoming to their family’s wellbeing. All our products are free of preservatives and additives, even sterilizing our jars the old fashion way, not using chemicals. We also use seasonal fruit and vegetables, which means our product list can vary throughout the year. It has been exciting launching our new product – Dried Fruit, a line which seems so popular we can hardly keep up with the demand. Now with Christmas coming up, we are in top gear preparing for all the Christmas Craft Fairs, where we sell our full range of jams, marmalades, pickles, relishes, mustard and harissa. Kampi Kitchen can be found on Facebook.
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YU H OM MM E YG R O W N
CLASSIC
Written by Juliet Kennedy, Greenspoon founder. greenspoonke
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PHOTOGRAPHY BY KENYAN LIBRARY
A teatime
H O M E GY R UO MW MN Y
Photography by Kenyan Library VICTORIA SPONGE You’ll need: • 125g Brown’s unsalted butter (room temperature) • 200g caster sugar • 3 eggs • 300g plain flour • 160ml Bio whole milk • 1 tsp Vanilla Extract • 500ml Bio Whipping Cream • Best quality strawberry jam (Kampi Kitchen or Olkerii) • Icing sugar, for dusting
T
he great English invention. No – I’m not talking about the need to beat around the bush when talking about anything remotely awkward – I’m talking about the ritual of tea. A break in the afternoon’s proceedings when you sit, sip and take a moment to savour the flavour of that ancient thing: a cup of tea. In addition, and quite often an excellent assistant in the process of beating around the bush, cake. And the quintessential cake for tea time has to be the Victoria Sponge. Was it Queen Victoria’s favourite? Some surmise, but others claim it came from that royal tradition of nursery tea – where children are seen and not heard. When done right, Victoria Sponge is a vehicle for jam and cream in equal measure and should be scrimped on when it comes to ingredients. There’s really no room to hide with this cake – you must use the best butter, unctuous and gloriously shiny homemade jam (or the closest thing to it), and excellent quality cream – in order to turn out something that the GKBO (Great Kenyan Bake Off) would be proud to judge. Be generous in your cutting, for the Victoria Sponge is wanting of some oohing and aahhing when presented; ensure that two cups of tea are required in the eating of one slice. And if you are lucky enough to be invited to join for tea and cake, come with an armoury of chit chat, for this is the best time of the day to sit around and while away the hours with aimless banter.
The How: 1. Heat the oven to 150 degrees c. 2. Beat the sugar and butter together to make a creamy, pale mixture. Add in an egg at a time and keep beating on medium speed. Add in the vanilla extract and a pinch of salt. Add 1/3 of the flour, and then 1/3 of the milk, and continue like this until you’ve added and combined it all. 3. Pour into a prepared cake tin (eg buttered and dusted with flour), smooth off with a spatula and bake for 50 – 60 minutes or until it springs back to the touch. Allow to cool for 15 – 20 minutes and then remove from the tin and allow to cool completely on a wire rack. 4. Meanwhile, whip the cream to soft peaks and bring your jam up to room temperature. Once the cake is completely cool, cut through it horizontally with a serrated knife. Spread the bottom side with jam, and then layer the cream on top. Finally, place the top half of the cake on top then dust with icing sugar.
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FEATURE
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isanes are ancient in origin; now possibly best known and consumed in Southern France and the Mediterranean where herbs grow wild on rocky mountainsides and can be harvested fresh from the stem and where the sun is always shining! But this country is also rich in ethno-botanical traditions and from Tharaka to Kakamega, Laikipia to the Karisia Hills, Kenya is full of people who still retain deep tracts of knowledge pertaining to indigenous flowering herbs and plants and their associated medicinal properties. Ethno-Botany is the connection between plants and their uses; this gathering or foraging activity taps into the huntergatherer tradition in us all. A deep reality that still echoes through us whether we tap into it or not. I’ve talked about this to other growers and homesteaders the world over and we all came up with the same theory; the mental and spiritual benefits of growing food outdoors are manifold, but there is nothing quite as magical and mystical as that feeling that we are doing something ancient and fundamental. It is like an old love letter to our past and moreover these activities are good for us, they ground us, they force us out of our minds and into our bodies and they have tangible results that virtual realities will never allow. TISANE: PRONOUNCED - TEE-ZAA-NE. A botanical infusion where the leaves of specific aromatic herbs and edible flowers are steeped in boiling water to produce a light and flavoured infusion said to carry medicinal properties. Not to be confused with herbal tea that can contain tannins or levels of caffeine. I have grown herbs for Tisanes since I was a child; For me, it is as much about the gentle ritual as well as the function. I start by going out into my garden and picking the leaves fresh off the plant. I dry the leaves and flowers in a shallow basket in a window sill bathed in strong sunlight: two days is usually enough. Once dried, I store them in glass jars out of the sunlight ready for use. You can make single leaf Tisanes or mixed varieties depending on what you prefer. The routine for a Tisane is the same, place the dried leaves in a teapot, pour boiling water over the top and cover allowing the steam to build inside. Leave steeping for 10 minutes and then pour. Tisanes can also be taken cold with ice cubes. Some people like to sweeten with honey – I prefer them unsweetened, it’s up to you! *N.B. Not all flowers are edible, in fact, some are extremely toxic, all Tisane makers should do their own research to ensure
PLANT AND FLOWER BASED INFUSIONS Written by Sophie Grant from El Karama Lodge in Laikipia
that what they are using does not have contraindications that will adversely affect their health * All Tisane herbs should be grown organically with no chemicals or pesticides. TASTY TISANES HIBISCUS: Hibiscus is grown in Kenya and may create a calming effect when consumed. Pick the flowers straight from the plant, when the petals are new and have not dried out. Place the flowers on a shallow rack in the window sill and dry thoroughly. These purple or magenta flowers will give your Tisane a strong red colour with a tangy taste, but it works really well hot or cold with ice cubes and a spoon full of raw organic honey. MINT AND ROSE PETAL Mint grows anywhere and is said to aid digestion. Scented rose petals not only bring a touch of gentle colour and aroma, but also may have anti-inflammatory, anti-parasitic properties. *as long as your roses are homegrown and free of chemicals you can eat the petals. Scented roses with more delicate petals are best for eating. THYME AND BORAGE FLOWER:
Hippocrates the Father of Western Medicine offered Thyme as a natural remedy for chest ailments in 370 BC, the herb made its way to Ancient Egyptian and into the palate of every Mediterranean to date! In Kenya, the most common form of Thyme is French Thyme and Lemon Thyme, both can be used in Tisanes - best when dried on the stem. Borage is a European variety of flowering plant, that produces blue purple flowers, which have a clean cucumber-like taste. The flowers, edible, bright and bouncy blue, are great for decorating salads, cakes and desserts, but they also make a colourful ingredient to a mixed leaf Tisane. Lemon Verbena – this waxy, strong citrus green-leafed plant produces delicate, lacelike flowers too. Both the leaf and the flower can be dried and used for Tisanes (as well as for flavouring baking, desserts, sorbets and ice creams). It is so versatile and in the Mediterranean local people use it for helping sleep after heavy meals! Dried Fennel Seed and Flower- Fennel, like Dandelion, is said to act as a natural diuretic and a Tisane made of the dried seed and flower, even the frothy leaf top, is not only cleansing in flavour – it tastes a little like aniseed – but can be effective for reducing water retention.
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YU A DM V EMRY T O R I A L
SUMMER COCKTAILS WITH MATCHA GIN Ingredients • 1/4 cup mint leaves • 22ml honey • 22ml lime juice • 1.5 cups water • 75ml Bombay • Sapphire gin • 1 tsp matcha
Nothing makes cocktails more fun than adding a pop of colour using fruits we know and love.
THE ALL AMERICAN Ingredients • 30ml Captain Morgan Spiced Gold Rum • 30ml Jack Daniels Honey Whisky • 60ml Coca Cola • Slightly burnt Orange peel
VODKA CRANBERRY MIMOSAS Ingredients • 60ml ginger ale • 60ml cranberry juice • 60ml Absolut Raspberri vodka
ORANGE MARGARITAS (MOCKTAIL) Ingredients • 250ml Del monte Orange juice • 1 tbsp honey • 1/2 tsp vanilla extract • 60ml sparkling water • 60ml squeezed lime juice
OLD FASHIONED WITH A TWIST Ingredients • 60ml whiskey • Dash of bitters • Sugar cube • Soda Water • Orange for garnish
The holidays are just around the corner and that means less time spent in traffic and more time spent enjoying refreshing cocktails in the sun. With that in mind, we decided to put together our favourite cocktails inspired by Jumia Party. These cocktails range from the simple mimosa to the elegantly complicated craft cocktail but either way, they are fun to mix and stunning to present.
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THE BLUES Ingredients • 5ml lime juice • 60ml Takamaka White Rum • 15ml Bols Blue Curacao • 75ml Stoney • 8 blueberries • 1 lime slice
HOW TO ORDER FROM JUMIA PARTY: 1. 2. 3. 4. 5. 6. 7. 8.
Log on to the app Click on Party option Select category Choose your drink Proceed to check out Choose the payment option Enter your delivery address Hit ‘place order’ & track your order
O N T H EY U MU Y MM EN
SUMMER SUN There are few things that scream summer more than a choma, a braai or a barbecue with friends and family in the sun. It’s a given that a friend will bring a friend who may bring another friend. Or even that a family member might bring along a new special someone; wink wink, nudge nudge. With more and more people choosing to live and eat differently, suddenly what to throw on the grill, other than a slab of rump, can be stressful. It needn’t be. Here are three recipes that are easily adaptable and mouth wateringly delicious
GIN & TONIC JELLIES SERVES 8 INGREDIENTS ¼ cup of water 1 cup gin, we’re partial to Hendricks 2/3 cup tonic water 300 g castor sugar 2 ½ tsp agar agar 2 limes, zest & juice pinch of sea salt ½ English cucumber, cut into 1 cm cubes Fresh berries Limes
METHOD 1. Divide the cucumber and berries into small glasses or ramekins 2. Place the water, sugar, agar-agar, salt and lime zest in a small pan and bring to a gentle boil, whisking constantly until everything has dissolved 3. Lower the heat and simmer for 2 minutes 4. Add the lime juice, tonic water and gin and whisk in and bring to a quick boil 5. Pour into glasses/ramekins and leave to cool 6. Refrigerate for at least 2 hours until fully set 7. Decorate with fresh berries
Recipes by Sarah Saleheen from Boho Eatery
Photography by William Namuks
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YU O N MTMHYE M E N U U
TAHINI SATAY SKEWERS SERVES 8
INGREDIENTS 1 packet bamboo skewers 1 aubergine, large 2 zucchini, medium 1 red onion, large 2 tsp sesame seeds, toasted 1 bunch coriander, leaves only – save stems for the marinade Marinade ½ cup tahini ½ cup plant milk of your choice ½ cup lime juice ¼ cup sesame oil 2 stalks lemongrass, chopped 1 bunch coriander stems 2 tbsp jaggery, grated
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½ cup soy or tamari 2 tbsp garlic, grated 1 tbsp ginger, grated 2 tsp chilli flakes ½ tsp salt
METHOD 1. Soak the skewers in warm water 2. For the marinade, place all the ingredients in a blender and blend together; pour into a large bowl 3. Cut aubergines, zucchini and onions into 2 cm cubes and add them to the bowl with the marinade. Mix well to ensure that the vegetables are well coated and set aside for an hour. 4. Thread the vegetables, alternating
between the three and place on a hot grill for 8-10 mins, turning regularly and brushing the cubes with the marinade 5. Heat through remaining marinade to serve on the side as a dipping sauce 6. Once all the skewers are cooked, garnish with toasted sesame seeds and coriander. Serve hot and enjoy!
OPTIONAL
Add cubes of halloumi, paneer or even chicken.
O N T H EY U MM EN MU Y
OPTIONAL
scatter with chunks of feta, chevre or even crispy bacon
GRILLED WATERMELON SALAD SERVES 8
INGREDIENTS 1 watermelon, small & firm 1 avocado, medium & perfectly ripe 1 English cucumber ½ cup Kalamata olives halved & pitted 1 bunch basil, leaves only ½ cup spring onions, sliced thinly ½ cup cashews, roasted & salted ¼ cup currants ¼ cup balsamic vinegar Dressing ¼ cup jaggery, grated ¼ cup lime juice ¼ cup avocado oil 1 tsp cayenne pepper powder 1 tsp garlic powder 1 tsp salt ½ tsp black pepper
METHOD 1. Fire up the grill! No stress, this can be done on a stovetop griddle pan as well. 2. For the dressing, place all the ingredients into a bowl and whisk together, set aside. 3. In another small bowl, place the currants and pour the balsamic vinegar over, set aside and let them get nice and plump 4. Half the cucumber and remove the seeds with a spoon. Slice into half centimetre crescents, set aside 5. Quarter the avo, remove the pit and skin and slice same as the cucumbers, set aside 6. Cut the watermelon into 2 cm thick pieces to the shape of your choice
removing the rind as you go. 7. Brush both sides of watermelon with dressing and place in a single layer on a hot grill for 2 – 3 minutes on each side until all the melon is grilled; reserve remaining dressing for later 8. To assemble the salad, place a layer of grilled watermelon on a platter, scatter cucumbers, avo, basil, spring onions and olives. Top with cashews and the soaked currants. Lastly, drizzle the remaining dressing over the salad.
* if preparing in advance, assemble everything except for the cashews, currants and dressing, and refrigerate. Finish topping before serving.
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YUMMY
THEBLUEDOOr EXPRESSBRUNCH From 1pm - 6pm shawarma station salad station pop corn station kids station live grill station dessert station
KSH 1900 price per person
inclusive soft drink & water
G & T SUNDAYS Ksh 400 FOR EVERY GIN & TONIC
deejay imran mwangi
VILLAGE MARKET CENTRE | GIGIRIÂ P: (254) 757 130 061 @THELOCALGRILLKENYA
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Kenrail Towers, North Terrace, Westlands Road, Nairobi
For more infomation on packages and bookings: M: 0707 567 567 | E: sales@thegoodearthgroup.com
GASTRO YU NM OMY
DEFINING GASTRONOMY
C
uriosity is sometimes presented as a bad thing but great things have come out of several curious minds. Let’s take the new Chophouse menu at the Radisson Blu as an example. When first presented to you, the menu reads like a small booklet in fine dining cooking with words such as ‘crudo style’ and ‘tuille’ causing a brow or two to wrinkle in confusion. A more knowledgeable foodie would explain to you that these are words you find in a place that’s trying to give you a gastronomic experience. The first time I heard the word gastronomy was when sampling this new menu that held promises of food cooked in novel styles that would impress both my eyes and palate. There has been a renaissance of sorts in the Nairobi Food scene with multiple buzz words popping up all over the place. These words are meant to let patrons know that the place they are about to dine in is serving the unexpected. Among those words is gastronomy. A collection of constants and vowels that roll of the tongue with an air of importance. The word commands your attention and your appetite. Many a time the word isn’t defined. You hear it roll off the waiter’s tongue and give them a brief nod that lets you know that you’re in the know. Let’s start with a definition so that we’re all on the same page then. Gastronomy is defined as the
study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. If there are two things Nairobi is full of it is food and culture. When the two are brought together by a creative culinary team then a gastronomic experience is inevitable. Providing this level of experience involves a lot more than cooking good food. It means touching on more than one of the five senses and immersing your patrons in the world of food for the entire during of their meal. A good meal starts in the kitchen where a chef combines flavours that may or may not usually be paired together then presents them in mind-blowing ways. This doesn’t mean your plate has to levitate. Sometimes it can be as simple as Mombasa crab wrapped in thin slices of avocado cleverly served on a pillow that looks like it could be sitting on your couch but is actually solid stone. Before your mouth can devour what is on your plate, your eyes must first feast. Whether it comes in the form of rolling sheets of dry ice over which a 5-layered chocolate cake sits, delicate sugared architecture or towering pillars of flames that light up expertly cooked scallops, presentation in a gastronomic meal is important. It does, however, all come down to taste.
What good is it if the food looks good but doesn’t taste as such? You can get disappointment anywhere but not at a place that promises a gastronomic experience. At Chophouse, the focus is not just on how the food looks but how it tastes. This is why they went the extra mile and installed two Dry Agers right outside the restaurant. These advanced fridges, the first of their kind in East Africa, take the cuts of meat placed in them through a slow process that produces melt-in-your-mouth steaks cooked over salmon pink Himalayan salt blocks. When you hear the chefs talk about each dish, then you are assured that what you receive in front of you is a labour of love. Their vision involves producing meals that incorporate Kenyan elements so it’s not surprising that their bone marrow is served with a broth that is poured out of a traditional cow skin gourd and that most of their ingredients are 100% Kenyan grown. The skill, attention to detail and dedication of this team lets you that this isn’t your average fine dining restaurant and what is you see now is the tip of the iceberg of Chophouse Restaurant’s gastronomic revolution.
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G R E E N C YO U RM NM ER Y
Growing your own Summer Edible Flowers Written by Suraj Shah, Chief Executive Gardener at Herbivore Garden Centre
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here is nothing like a sprinkle of colourful nasturtium flowers in a salad, violas on a birthday cake or pineapple sage flower with your gin and tonic. Edible flowers are a fun and easy way to add colour and flavour to all sorts of dishes and I’m going to show you how you can grow and pick a few right from your own garden for your culinary needs. There are many Edible flowers you can grow, in addition to some herbs and vegetables whose flowers are also edible like Fennel flowers and rocket flowers which make a great addition to any salad while chamomile and lavender flowers (dried) make a great relaxing tea. Here, I will focus on the three which grow and flourish really well, Pineapple sage, Nasturtiums and Violas. Edible flowers are best eaten raw, freshly harvested.
These are only a few colourful edible flowers which are available to buy as seedlings from Herbivore Garden Centre ready to grow in your garden but there are many more
FACT Compost: Fresh forest soil, full of life and nutrients, similar to the soil found in the forest
PINEAPPLE SAGE Pineapple sage is a perennial herb whose bright red flowers attract birds and butterflies into your gardens. The crushed flowers also smell like pineapple hence the name Pineapple Sage, which can be used for garnishing cocktails, salads and any other edibles. The leaves can be brewed in hot water to make a deliciously flavoured herbal tea which is commonly used for its antibacterial and antioxidant properties. Pineapple sage needs a good draining soil with compost, and a sunny location to thrive. If planted in the ground it will need water once or twice a week depending on your soils, and if in a pot, it will need water every other day. In terms of companion planting, Pineapple sage grows well with Lemon Verbena, Lemongrass, cabbages, onions, tomatoes, chillies, and carrots.
When harvesting the flowers, always try and harvest early morning to get the best flavour from the flowers.
VIOLAS Viola flowers are edible, beautiful and come in a range of colours. They make a green salad look colourful, and can also be frozen into ice-cubes for cocktails. Violas also make a great addition to your garden with its low growing nature making it perfect for borders, especially for salad gardens and other edible gardens. Varieties available are double-flowered, as well as violas with particularly striking, variegated foliage. Violas like full sun, but not the heat it brings. When planting, make sure they get some shade during the hottest part of the afternoon. Good mulching and frequent water will help offset the stress of high temperature. Plant in good draining soil with lots of compost and mulch. Water regularly, but allow the soil to dry out between waterings. To promote blooming and to extend the flowering period, remove faded flowers by pinching off the blooms at the base of the flower stem. You can revive overgrown violas by cutting them back to about 3 to 4 inches tall. Violas can be planted with a lot of herbs and vegetables and look good at the border planted with onions, garlic and salad greens.
NASTURTIUMS Nasturtiums are the perfect addition to salads, and I use them instead of rocket leaves due to their spicy flavours. Not only do they taste great, but they also add great colour to your green salads because of their range of red, yellow, orange and peach colours. Nasturtiums are the easiest flowers to grow and also found growing wild in many parts of Kenya. They grow very well next to Beans, Cabbage, Kale, Broccoli, Potatoes, Radish, Squash, Corn, Tomato and Sunflower. Nasturtiums cover the ground, so they suppress weeds and shade the soil when grown near tall plants like sweet corn, tomatoes or sunflowers. Nasturtiums are not too fussy about the soil condition, but a good quality soil with compost will help it thrive.
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YU F RM U IMT YV I L L E
FRUITVILLE HOLIDAY MIMOSAS The holidays are coming and you know that means less work and more time to try new cocktails. We used the new FruitVille Orange Juice with Pulp to make these simple and refreshing mimosas that will make you want to host an outdoor brunch. All you need is a chilled pack of this new juice and your bubbles of choice to kick start your summer!
INGREDIENTS • 60ml Campari • 75ml FruitVille Orange Juice with pulp • 60ml sparkling water METHOD 1. Fill up a champagne flute with orange juice then add Campari. Stir well. 2. Top up glass with sparkling water (or sparkling wine for a boozier mimosa). 3. Garnish with a sprig of lavender and fresh grapes then find a garden to enjoy it in!
AY RU TM M OF Y
ART OF
THE ART OF TARTS A soft crust and a decadent filling, that’s the gist of a tart. A beautiful member of baking delights, if not PHOTOGRAPHY BY KENYAN LIBRARY
the most beautiful. Tarts in Kenya are still coming up, with most restaurants delving into fruit tarts, but sometimes, bakeries and cooks give in to the demands of the crowd (or maybe just our demands) and create a masterpiece of art that takes over Pinterest boards and tempts friends to show up at doorsteps. In this issue, we picked tarts, not just because of the obsession Juliet Kennedy started with her amazing Bakewell Tart, but also because this is our way to celebrate a dessert that has stuck with us for the longest of times.
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YU A RM T MO YF
Rich Chocolate Tart by Tiramisu Made with fresh cream and dark chocolate
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AY RU TM M OF Y
Pineapple & Turmeric No-bake Tart by Hellen Kabaki (@MissKabaki) Made with turmeric, pineapples, oats and coconut cream
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SUNSHINE DRINKS
SUMMER TEAS IN PARTNERSHIP WITH SIPP TEA Written by Yummy editor, Sanaa Mughal.
PHOTOGRAPHY BY KENYAN LIBRARY
Iced tea: Pure Green Tea with lemon slices and mint
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SUNSHINE DRINKS
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ea isn’t just a regular drink for me, it’s so much more. It’s a representation of everything good in the world, it’s a gateway down the rabbit hole where tea parties bring people together and you can be as mad as you want. Tea is my problem solver, something I know most people relate to. In my house, my parents revere tea time as a sacred time. When groggy early in the morning, tea is the wake-up call. After a long day at work, when all you want is to put your feet up and some quiet time, tea is the relief. At home, tea is served in the form of mixed Kenyan tea, dark and strong, and God help you if your tea turns out white, that’s practically grounds for extinction. I have a lot more comparisons on how important tea is in my life, but I think you get the gist. One more story though: I thought I knew what tea was from what we make at home, I thought that was it. Then my cousins home in Nakuru happened and I tasted her masala chai for the first time, in the rainy cold weather. It was MAGIC. The only tea magic I want and is the reason (One of the reasons) why I keep going back. Anyway, back to summer teas. I’ve been obsessed with all the amazing tea people have been coming up with, SIPP tea being one of the key ones. We reached out to them to send us some of their amazing tea and with it, we worked on two hot teas and two iced teas that are the perfect addition to any tea party. In our office garden, with the most adorable table, we set up our tea haven and took a few moments to bring magic into our workday. SIPP is a new line of teas and tea blends that are inspired by Kenyan tea culture. In Kenya, our highest quality teas are often sent straight for export without ever entering the local market and SIPP is determined to change that. They source speciality teas from smallholder farmers and the highest quality spices from around Africa to create its handcrafted tea blends for the Kenyan consumer first and foremost. SIPP is excited to launch three new blends this year: the Turmeric Tonic, Babu Chai and Nairobi Chai. Our blends are at once familiar to the Kenyan palate and refreshing takes on our understanding of tea. Turmeric Tonic is a rich peppery warm brew, Babu Chai is a comforting chocolatey blend while Nairobi Chai is the perfect morning melange of spiced tea. SIPP is aesthetically giftable and packaged with ease of use in mind, elevating your tea experience to a modern and luxurious one. Enjoy the experience of SIPP and #SIPPBoldly
Iced tea: Purple tea with cucumbers
Hot tea: Nairobi Chai with black tea, ginger, cardamom, cinnamon, black peppercorn, cloves, nutmeg & anise.
Hot tea: Turmeric Tonic with ginger, cinnamon & black peppercorn
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JACK DA
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YUMMY
ANIELS
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YU S WM EM E TY S P O T
WITH A
Litlle Pop Written and photographed by JMwai j.mwai
DAIRYLAND
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S W E E TY USMP M OT Y THE ULTIMATE CLASSIC Some of the fondest memories from my childhood involve the classic Lyons Maid Red Devil ice lollies. As a child, a trip to the supermarket would almost always end with me having a Red Devil Popsicle safely clutched in my little hands; or me having a colossal tantrum after being denied one. The red devil stick was every child’s favourite; heck, even adults loved the 20ml strawberry and vanilla flavour packed in it. I loved how it made my tongue red and quenched my thirst on hot summer days. It’s so red that I would attempt to get it on my fingernails since my mom wouldn’t let me use nail polish. You can still get Red Devil ice pops at select supermarkets and stores. As you can see, ice popsicles have always been among my most favourite desserts, from back in the day. I won’t throw a tantrum today or try to get it on my nails, but with the weather
CRUMBLE & CO
oscillating recklessly from wet to implausibly hot; ice popsicles have turned out to be one of my most indulgent comfort foods. CAKESICLES Cakesicles are a delicious blend of cake and your everyday popsicles. Picture this, all the goodness of cake mix and moulded frosting
sitting on an ice-cream stick. Crumble and
Belgian chocolate.
Co are arguably the first in Nairobi to set this
If you love salted caramel, you will relish
delightful trend rolling. They make and sell
the Fiesta Salted Caramel from Dairyland.
these yummy desserts in an array of flavours
This ice cream Popsicle was a definite
and textures including chocolate, rainbow
winner! I don’t know if it’s because salted
sponge, red velvet and many more.
caramel is my favourite flavour, or it’s
“Having been left with countless moulds
because Dairyland has found a way to make
after a large alcoholic Popsicle party, I was
an almost perfect blend of salted caramel
desperate to find a food-related use for
flavour encased by chocolate and peanuts,
them. “Lots of trials and research later, my
with just the right amount of sweetness,
cakesicles were born!” owner, Samantha,
smoothness and crunch! I was sold after the
says. Her creations are generally made of
first bite. Be sure to grab one and eat fast
vanilla sponge, fondant icing and
because it does melt faster than I would care
white chocolate.
for. Something I can overlook because of
Cakesicles not only taste good but also
how good it tastes.
allow for some aesthetic pastry creativity because of the versatility in the presentation. They come in different colours, shapes, and sprinkles and other toppings of choice. Samantha tells me that they can accommodate any requests from clients who desire specifically themed cakesicles for countless parties. NEW FAVOURITES Raspberries are delicious little gems, and they are packed with essential nutrients. That is probably one of the main reasons I go nuts over Magnum Double Raspberry ice cream popsicles. They have a powerful but RED DEVIL
tolerable dose of raspberry, milk chocolate double shell and are made of
MAGNUM
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WINE PICKS
Summer Wines with Oaks and Corks
The year is coming to an end and that means more time soaking it in with your favourite wine chilled to perfection. Oaks and Corks gave us their list of wines that are fruity, fresh, fun and go great with all your canapes, sandwiches and cold cuts.
SUNKISSED NATURAL SWEET
MOUNT HERMON MOSCATO
A fantastic summer sipper, this
The unique Canelli grape in this
natural sweet rose from the
Moscato displays aromatic and
Douglas Green range makes you
fresh flavours of green apple, peach
wish summer lasted a whole year.
and pineapple with fruity notes of
The cherry pink-hued wine displays
lime and tangerine. This light and
notes of candied cherry and ripe
refreshing dessert wine with its
raspberries with aromas of crushed
straw yellow colour and sweet but
strawberries and other red berries.
tart finish will pair perfectly with
Enjoy each sip paired perfectly
spicy Asian dishes, a charcuterie
with curried chicken salads, BBQ
plate with melon or
burgers and sticky ribs or take it on
creamy desserts.
your next picnic.
Available at Kshs. 1,629
Available at Kshs. 1,150
BLUE NUN SPARKLING 24K GOLD
FRANSCHHOEK CELLAR CLUB
EDITION
HOUSE ROSE
This pale yellow wine stands out
This salmon-hued wine is another
even before you pour it. The genuine
summer favourite and is the result
gold flakes float around in a sea of
of a mix of three grape varieties.
bubbles that are created using an
With aromas of red berries and
old fermentation process that lends
cherries, this well-balanced wine
some flair to this German Riesling.
displays notes of discreet spice,
Enjoy aromas of green apple skin,
strawberries and Turkish delight.
pear and peach paired perfectly
Pair it with smoked salmon, sushi,
with white meat and fish or drink it
prawns, smoked chicken and cold
on its own as an aperitif.
meats as you bask in the
Available at Kshs. 1,879
summer sun. Available at Kshs. 1,295
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Y F TU H EA M E TMBUYUR TE C H E R
No Cheese Mango Cheesecake Pots Fruity, fresh & oh so tasty, these cheesecake pots will turn any gathering into a celebration of flavour. They take 10 minutes to put together, can be premade & the fruit can be any tropical offering depending on the season & your preference. Consider yourself warned when I say one pot per person is never enough! This recipe makes 10 pots (for size please refer to the photos)
INGREDIENTS: • 250 gms Digestive Biscuits • 300 ml Fresh Cream • 2 Tbsp Sugar • ½ Teaspoon Cinnamon Powder • 1 large Mango Diced • 1 cup chopped and roasted Almonds &
Recipe By Ashmi Shah Styling & Photography By Ekta Patel
Hazelnuts • ½ cup chocolate chunks (can be dark milk or white)
METHOD: 1. Fold together the fresh cream and sugar 2. Mix the mango, cinnamon and a ¼ portion of the chopped nuts 3. Blitz the digestives into a crumble 4. Begin the layering process: Layer 1: Digestive biscuits Layer 2: Fresh cream Layer 3: Mango Layer 4: Fresh cream Garnish: Chocolate chunks, roasted almonds and roasted hazelnuts Chill the pots for a minimum of half an hour before serving *The mango can be switched up with Raspberries, Grapefruit, Oranges, Banana, Kiwi or Strawberries
PHOTOGRAPHY BY PATRICK GITAU
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Yummy. Food. Drink. Life
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Yummy. Food. Drink. Life
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YUMMY
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Yummy. Food. Drink. Life
